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6 to 8
servings.Easy
Published 1989
Fresh rhubarb and strawberry tart glazed with raspberry jelly for sweetness; a good way to use those huge strawberries that may look better than they taste.
Prepare the pastry as described. For the filling, butter an unbendable cookie sheet with the tablespoon of butter. Trace on it a circle approximately 10 inches in diameter. Roll the pastry into a circle approximately ⅙ inch thick and put it on the tracing. Raise and crimp the edge all around to form a ⅓-inch thick container for the fruit.
Arrange the